Sichuan Spicy Pepper and Preserved Egg Recipe

Spicy peppers and preserved eggs is a relatively famous dish, especially many people like the Sichuan method of cooking spicy peppers and preserved eggs. This is also a relatively famous Sichuan dish, very spicy and tastes fresh and spicy. Its main ingredients are not only green peppers and preserved eggs, but also chili oil, light soy sauce and a little salt. The preparation method is relatively simple, the taste is rich, the nutritional value is relatively high, and it has a good effect in promoting nutrient absorption.

Sichuan Spicy Pepper and Preserved Egg Recipe

Ingredients: preserved egg, 1 large green pepper, 4 teaspoons of light soy sauce, a little salt, 4 teaspoons of chili oil, MSG

1. Prepare the preserved egg, peel it and wash it. 2. Cut the preserved egg in half and divide it into four pieces, and place them on a plate. 3. Take a large green pepper, remove the tail, put it in a hot pan and fry it. When it softens a little, take it out (if you like to eat the cold green peppers in it, you can put two or three green peppers, and double the seasoning)

Method 2

Ingredients: 150g egg, 50g chopped green pepper

1. Peel the eggs and wash them with warm water. It is recommended to choose eggs that are somewhat elastic and not completely liquefied.

2. Cut the eggs into halves or quarters (depending on your preference). For better flavor, it is recommended to cut into quarters.

3. Wash the green peppers and cut them into fine pieces so that they can be better flavored, but don't cut them too thin, as they will be difficult to pick up with chopsticks.

4. Add the prepared vinegar, light soy sauce and sesame oil to make sauce. Use chopsticks to gently push the three together to allow them to fully blend and absorb each other's flavors.

5. Pour the prepared soup evenly on the boiled eggs, being careful not to pour it on the edge of the container.

6. The preparation is completed and you can enjoy it.